Margarita Breakthrough
Jul 19th, 2008 by prissycook
Experimenting with different margarita recipes brings about a certain level of excitement. I know that sounds strange, but when reading over a recipe and I see 2 oz of tequila, 1 oz of Cointreau, 1/2 oz of lime it gives me a rush. Holy cow, how can one drink have that much liquor? Then there have been other recipes where I think, where’s the good stuff? They call for so much orange, lime, ice that there’s hardly any room for margarita if you know what I mean.
Usually when I’m out and order a margarita, I order it “on the rocks, no salt.” And I’m always disappointed when I do order them. The other weekend at Cadilac Ranch in Tempe at the Marketplace was no exception. So, I usually just order a Tecate and save myself the disappointment. Where do you get a good margarita in Phoenix?
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I do believe I turned a corner with salting the rim of a margarita; Add a little sugar and lime zest. I didn’t measure out who much of each one, but if you like it a little sweeter, add more sugar, if you like a little more salt…well, you get the picture right?
And if you haven’t checked out Liquious, it’s a new site from NOTCOT that’s all about mixology.
Other margarita inspired posts you might enjoy:
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Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees. She attended Blinn College and Texas A&M University.
Keesha loves food and photography and is passionate about community volunteering. She sits on the board of directors for the Junior League of Phoenix and in her free time you will find her baking and working on her empire Cupcake Cabana. Her most private cupcake confession? She doesn't like frosting!
The best marg in town is at Richardson’s at 16th Street and Bethany Home. Yum. And the carne adovado is magnificent!
I love margaritas! I think they’re my favorite drink. But yes, they’re difficult to get right. I hate it when they’re syrupy sweet.
Since we’re originally Texans, we eat Tex-Mex quite a bit, so there’s always room for a margarita or two. I’m going to tell my Hubby about your recipe–we’ll try it this weekend and let you know what happens! I understand that you ordered Pop’rs a while back, and it took quite a while to get them. Well, we are a pretty small company, but my BIL, Uncle Lynn, has improved operations, especially customer relations. I started this blog about 6 weeks ago, as part of that effort. You should check it out! BTW, Aunt Julie, Lynn’s wife, needs help planning the rehearsal dinner for her son’s wedding and needs your help. Plus, she’s giving away a complete set of Pop’rs in the bargain-the best way to encourage your family to Eat Their Veggies! Please drop in sometime–we know that you enjoyed your first order of Pop’rs, once you finally got them, so you should try us again!
Keesha,
You like your margs just the way I do. I absolutely despise when I get bad margaritas. If you are a bartender in the Southwest, it should be the first drink in your repertoire. Hello?! Once I got a margarita at a place here in Austin and I swear it tasted like sweaty gym socks. So I ordered another and the same. Arrgh! But what was I thinking ordering a margarita at a place called Opal Devine’s Bar and Pub known for the pints not their mixes. Live and learn.
Keesha,
Here is what you do. Plan to go on a Friday for happy hour out to downtown Scottsdale area. Dress in something cute put your best smile on and head down to Salty Senorita on Scottsdale road. Sit down at the main bar and smile the first bartender that approaches you say “Im looking for Eric”. If they happened to ask which Eric answer Eric Neely. He will probably be the one to be asking you these questions as he is quick to spot pretty girls coming in the door and will have it timed just right to greet you as you approach his bar. He will probably have some grin on his face like he is the greatest bartender in Scottsdale and joke as to why you are asking for him. Tell him Rick told you to come by and have one of his Patron margaritas. He will make you the most ultra premium margarita that you have ever had. It will have twice the alcohol as any before and taste soo much better. Make sure that you only have one if your driving. It will be served to you in a chilled beer glass on the rocks. The first one will probably be on the house and the rest will be less than $10. Not bad for a margarita that probably has net value of $50. It is made of 2-3 oz of Patrón and Citrónge , splash of Grand Marnier, fresh limes and touch of oj. You will have to write about the Margarita in an upcoming article.